Ruchika Tulshyan

Ruchika Tulshyan has lived in six cities over three continents. You may have read her work in Forbes, CNN and Bloomberg, among other publications. Ruchika holds degrees from Columbia University and the London School of Economics. Connect with her on Twitter: @rtulshyan.
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3 reasons why media should invest in diverse youth

by Ruchika Tulshyan
Media investing in diverse youth pays dividends like no other. Here are just three benefits.
Jun 25, 2015
Diwali oil lamps in Darjeeling, India. (Photo from Wikipedia by Benoy)

Creating a home away from home on Diwali

by Ruchika Tulshyan
Recreating the festival of lights in Seattle.
Oct 23, 2014
Dosa — a thin pancake made from rice and lentil batter pancake, usually filled. (Photo from Shutterstock)

Chicken tikka masala is not actually Indian! (An authentic guide to South Asian cuisine)

by Ruchika Tulshyan
“You must have grown up eating chicken tikka masala.” Actually, no. I never ate it at home — because it’s not even Indian! Conceived by South Asian chefs in the UK, the beloved dish has become a funny misrepresentation of Indian food to global palates. In reality, India alone consists of 28 states with hundreds of languages and […]
May 14, 2014
The author and her husband show off their Seahawks pride. (Photo by Alex Stonehill)

The 12th man has new arrivals to Seattle feeling right at home

by Ruchika Tulshyan
How the American football made me feel less foreign.
Jan 31, 2014
Singapore — another shining city by the sea. (Photo by Erwin Soo via Flickr)

Seattle Singaporeans talk startups

by Ruchika Tulshyan
Singapore tends to be a pretty risk-averse place. But Seattle is attracting some of the Southeast Asian city-state’s most entrepreneurial citizens.
Nov 14, 2013
Manila clams prepare to become curry. (Photo courtesy Kedai Makan)

Malaysian food hits Capitol Hill, eating instructions provided

by Ruchika Tulshyan
Seattle tends to have its bases covered when it comes to Asian food. But the owners of Kedai Makan are working hard to introduce Malaysia’s eclectic cuisine to Northwest palates.
Oct 9, 2013